I wanted to eat something delicious during my night trip to Sapporo, and I was looking for a restaurant that emphasizes local ingredients. I found "Horikome" and decided to give it a try. The restaurant only offers a set course menu for around 15,000 yen, and they only accept cash payments. They serve a special beer called "Perfect Classic" as the first drink, which is unique and very smooth. The smoked dishes were delicious, especially the smoked saury which had a nice balance of smokiness and freshness. The venison with ginger miso was flavorful and not gamey at all. The homemade oden was made with various ingredients like scallops, hokke fish, and squid meatballs, all of which were delicious. The pork sauté with cheese was a perfect combination, and the grilled flounder with miso sauce was rich in flavor. The grilled sazae shellfish with salt was half-cooked and full of umami flavor. The scallop wrapped in seaweed was a delightful combination of textures and flavors. The sashimi dishes were all fresh and tasty, especially the scallop sashimi with liver sauce. The tempura dishes were light and crispy, and the fried octopus balls were a unique and delicious dish. The meal ended with salmon rice with salmon roe and miso soup with nameko mushrooms. The total bill was around 20,000 yen, which was reasonable considering the quality of the food and drinks. Overall, the food was excellent, although the presentation was simple. I would definitely become a regular if this restaurant was closer to where I live. Thank you for the wonderful meal.

It had been about a year since my last visit. We had talked about wanting to eat oden in this cold weather before the visit, and to our surprise, it was the first dish served! The oden, including handmade tsukune, was a heartwarming start to the course. It was a luxurious and happy time spent tonight. They understand my preferences for both food and sake, so the omakase experience is always enjoyable. The sake selection included Tanaka, Juyondai, Kamikawa Taizan, and even a rare Mexican sake at the end. I wonder when I can visit next. Thank you for the blissful time! The menu for the day included: oden, grilled Date pork skewers with mustard, Yurine from Yamashi Farm, scallop and hairy crab chawanmushi, Ezokinchaku (a rare shellfish), Ezokinchaku meat, tendon, eggs, and shirako, shime saba roll, soy salad with sōi, hokke clam yaki-kasane, minced hokke clam, scallop nigiri series, kinki simmered and nigiri, sea urchin, sea urchin miso, smoked surume squid, sōi, and sanma, and a sea urchin miso as a gift for my parents.

On the memorable first day of Reiwa, I had a delightful meal with delicious food and wonderful sake, all accompanied by the master and the hostess's excellent hospitality. It was a blissful start to the new era. The scallop sushi was my favorite, especially the white roe. The asparagus was fresh and juicy, truly delicious. The menu for the day included: fried scallops, thick and juicy; Tokachi pork with homemade mustard; grilled vegetables with Tokachi beef cheese; simmered Tokachi pork and daikon radish; grilled herring sushi with fatty herring; uni; asparagus prepared in various ways; sashimi with roasted sake; tsubugai liver salad; herring, cheese, and taro pinchos; garlic and cherry salmon; bluefin tuna with plum miso; Ezo deer; firefly squid and garlic chive tempura; and butterbur sprout miso.

On Thursday at 7pm, we were able to revisit this place for the third time to celebrate her passing the exam. We had talked about going here if she passed, and it finally came true. This place is perfect for special occasions, offering a luxurious time and space. Just like last time, we opted for no price setting. The dishes and drinks were completely different this time, starting with delicious oden and followed by a variety of dishes that showcased the master's skills. We were once again blown away and left feeling satisfied. Especially impressive was how my girlfriend, who usually has food preferences and doesn't like sake that much, enjoyed everything and even praised the sake. The oden, hokki fry, and sushi were particularly impressive this time. Considering the luxurious hospitality we received, I think 33,000 yen for two people is a great deal. Thank you for taking care of us again tonight.

Tonight was another blissful time at this special place where you can enjoy both food and drinks to your heart's content. I was completely satisfied with the menu I had: - Beef tongue marinated in miso - Stir-fried konjac - Tokachi pork, consistently delicious! - Oysters, incredibly thick and delicious like white oyster meat - Ainaname from Jozu, aged for a week, full of umami with a perfect sear - Umazurahagi, creamy liver that was absolutely amazing, the best Umazurahagi I've ever had! - Hanasaki crab, served with seaweed, including internal organs mixed in, which added to the flavor - Chilled bluefin tuna and eggplant, a great texture combination that was interesting and delicious - Sakhalin surf clam, the spongy texture and sweetness of the surf clam were a perfect match - Blue mussel liver with soy sauce, I prefer the rich flavor of blue mussels over regular mussels - Charred trout, refreshing with ingredients like myoga, perfect with sake - Ezo sea urchin and sea squirt sea urchin, I was happy to try this, and the sea squirt sea urchin was exceptional! - Raw sardines, delicious with a good amount of fat - Nigiri sushi with monkfish liver soy sauce, a unique and delicious flavor combination - Sea urchin miso - Nigiri sushi with Ezo sea urchin, a delightful surprise - Roasted Ezo deer, no gamey taste at all, simply delicious.

Sashimi with crushed sea squirt, grilled abalone with liver sauce. I tried fresh corn for the first time (sweet and juicy!). Also had fried blowfish, seaweed rolls with wasabi, and more. Finished with mackerel sushi on a stick. They had a wide selection of sake too. The freshness of the food was impeccable. The service was a bit unique, but the food and drinks were amazing. I had a good amount to drink and it cost me around 5,000 yen. I found a great restaurant.

By chance, I was able to revisit Horikome-san, who I had just visited last month. Last time, I had requested the omakase course for 7000 yen, but this time I decided to leave the pricing open and eat until I was full. I couldn't help but feel excited even before entering the restaurant, wondering if I would experience that same sense of awe again. The concept of Susukino changes, and I find myself wanting to come to Susukino just for Horikome-san. It's like I finally found a place I belong to, a treasure. Upon entering, I was presented with various dishes and drinks once again. I can't get enough of this presentation. In a way, this is not the kind of place where I would want to go with friends because the conversation might overshadow the amazing food and drinks. It's more about savoring Horikome-san than simply enjoying the food and drinks. However, I understand that not everyone may enjoy being presented with dishes like this. For me, I find this presentation incredibly enjoyable and addictive, to the point of being almost addicted. Thank you for another special evening, I will definitely be back.

I had a great time at a colleague's gathering at Horikome, a unique and reservation-only sake bar. We opted for the 7000 yen omakase course, and it was worth every penny. The presentation of the food and sake was impeccable, making the whole experience truly special. I usually don't revisit restaurants often, but I will definitely come back here. Thank you for the wonderful meal.

<June 2016> Added 5 photos Visited with the same group as last year after a year. Enjoyed dishes such as tsubugai sashimi, hoyagai sashimi, geso sashimi, and tried for the first time "iburi gakko cream cheese" and "rare and valuable botan shrimp salted roe," along with "authentic Sapporo Classic draft beer" and the sake recommended by the landlady. Another year of great satisfaction! Thank you for the delicious meal. We'll be back next year. <July 2015> Added 8 photos Our annual visit to "Horikome" with a new colleague this year. Three of us visited this time. We enjoyed dishes like umametashi, tsubugai sashimi, hoyagai sashimi, chicken cartilage karaage, iwashi sashimi, and cream cheese with shiokoji and sakekasu, along with five types of sake recommended by the landlady. It was a very satisfying time. Our new colleague who visited for the first time also mentioned, "I wish we had a place like this in Fukuoka!" Thank you for the delicious meal. We'll visit again next year. <June 2014> Added 7 photos Visited with colleagues after 11 months. Enjoyed dishes such as tsubugai sashimi, extra-large oysters from Akkeshi, umametashi, seasonal asparagus, and salted squid, along with rare sake recommended by the landlady. My colleagues were also very satisfied. Although I stayed in Sapporo for two nights, I visited two days in a row. Thank you for the delicious meal. <July 2013> Added 3 photos Visited alone after 2 and a half years (I apologize for the sudden visit even though it's by reservation only). Had the usual delicious sashimi of tsubugai and akame fugu, and finished with dipping noodles. The dipping noodles had a firm curly noodle chilled and topped with green onions, shredded seaweed, and sesame seeds. It was delicious. Thank you for the delicious meal. This is a must-visit place in Hokkaido. <January 2011> On the first day of my Hokkaido trip (2 nights, 3 days), I visited "Horikome." I made a reservation two weeks in advance after deciding that there was no other place like this based on the reviews on Tabelog and a local blogger's blog. The shop, with about 10 counter seats and one table, is tastefully lit with indirect lighting and run by the master and his wife. It was so cozy that I ended up visiting two days in a row. Here is a list of what I had over the two days: [List of dishes and ratings] Thank you for the delicious meal. I will definitely visit this place when I'm in Hokkaido.口コミ点数4.0⇒4.2へ修正。

We, Tokyo Hormones, have finally achieved our long-awaited goal of becoming a B-foodie group. The first night in Susukino, Sapporo, was a discussion about that place. We booked the restaurant before booking our flight. This is the kind of determination you should have when approaching a restaurant. It's a place that not only satisfies your cravings but also changes your perception of Sapporo. When it comes to Susukino nightlife, it's wiser to be captivated by the skills of the master, who resembles Shidou, rather than the tricks of a channel with a coupon. Located deep inside a mixed-use building, there is no way out other than diving out the window if things go south. Its name is Horikome. I've heard about this place so many times from that person in the red jersey that Naruto sticks to my ears. (Not Sichuan in Itabashi) I'm a fan of Asahi beer, but in Okinawa, it's Orion. In Sapporo, it's Porosatsu. I quickly adapt to it. What's with this super creamy beer? It's even better than spilling a beer while pouring one at a sushi restaurant in Asakusa or the famous Jarmane poured by the self-proclaimed Ueno's best at a Chinese restaurant in Ueno. Maybe the best beer I've ever had. I'm at the peak of excitement at this point. On this day, I had my first encounter with the ramen superstar Mambo-san, born in Sapporo. Mambo-san is one of those people in that thing. Thank you for your hospitality. Now, let's talk about the food. In this modern age where distribution has developed so much, if you're in Tokyo, you can eat most delicious things. But the level here is on a different level. The landlady's good sake choices aside, the master is really skilled! The seared surf clam was really exquisite. The landlady immediately made a good sake choice. (How about the face blurring?) The fried food was crispy and light, better than the tempura at the nearby tempura shop (the lily root was impressive). Then I tried to find something that would be a good match for sake, and I ended up with the chilled raw intestines of a wild boar for the second time. But it felt different this time. When good ingredients are cooked by skilled hands, delicious food naturally comes out, but Horikome has the skill to make you drink as well. The firefly squid namero came out like this. I drank so much sake on the first day in Sapporo, and I'm still not done... The surf clam was delicious, right? The searing was exquisite, right? Wait, surf clam fry?? Oh no, Horibe, oh no... This is incredibly delicious. Another beer! The era of edamame with beer is over. The surf clam is the life of beer. This is the best. Oh, it was amazing. The tofu-like dish is fading out, right? Did the vinegar rice get inserted (sweat)? What was that spicy thing? Something that starts with "san." It was in the iron roll with that in it. And when it comes to Hokkaido, it's Mountain Beer. It's white on white, so it's hard to tell, but it's good. But one dish after another keeps coming out. The landlady is really studying sake. (For shochu highballs, you mix first-class shochu with carbonated water). The seared three-piece sushi was a good job. Finally, the sea urchin was handed over by hand. Oh, we ate well. It really felt like we ate some delicious food. Thank you for the meal. I'm completely satisfied. Oh no, if we don't eat this... Wait, it's hand-made noodles? The noodles, meticulously and healthily cut with assets that could fit Godzilla's ending, were a fitting end to a renowned restaurant. This place is perfect for MRT families! Thank you to the master and the landlady for taking care of us! Please click on the rankings again today! Popular Blog Ranking Hon Blog Village Blog Meal -------------------------------------------- Restaurant Name Horikome Location Porosatsu --------------------------------------------

At first, I was hesitant to call because I heard that this place was not easy to just walk into. But after answering a series of questions over the phone, I realized that they were just trying to ensure my visit would be enjoyable. The initial impression over the phone was a bit cold, but it was all about making sure I had a good experience. The staff's intention was to recommend drinks and dishes tailored to my preferences. In the end, I had a great time enjoying the food and sake they recommended. The atmosphere was welcoming and the food was delicious, especially the creamy tarako and warm cod milt. I also tried the sashimi and oden, both of which were excellent. I left feeling satisfied and looking forward to my next visit.

2013/8 Flimsy Ladder Sake Series ( ´ ▽ ` )ﾉ This time, I had Edamame and Grilled Beef Hormone, and the Edamame had a unique savory aroma that was irresistibly delicious. The hormone, grilled with a special sauce, was incredibly tasty! No matter what you eat here, it never disappoints. 2013 #142 Visited to celebrate the birthday of the Horikome Master. After drinking quite a bit, we ended the night with this. Cold dipping noodles for 700 yen. The dipping noodles made by a Japanese chef had a hint of soba taste, which made it delicious! The toppings of tender chashu, seaweed, green onions, and sesame were perfect for a summer cold dish. 2013 #114 Visited after getting permission from the Horikome Master to include it in the count. This place was chosen because we wanted to continue drinking. We tried a trial menu at the end of the night. Cold dipping noodles for 700 yen with a slightly thick dipping sauce, topped with elegant tempura flakes and wasabi. The dish was full of Japanese flavors, and we hope it becomes a regular menu item. 2013/3 Visited in a drunken state and had fresh Chika sashimi, which was incredibly sweet and delicious. Chika is a fast fish, so it's not easy to eat, but it was worth it. 2013/3 Visited for a drink to end the night. Even though we only had an appetizer and my bottle, the quality was top-notch. We will visit again for a proper meal next time. Celebrating the first anniversary of the opening, we had a special meal. Fresh squid sashimi with liver soy sauce and tempura of Taranome from my hometown. The Taranome was deliciously bitter and tender, making it irresistible. The day before, we visited to celebrate the owner's birthday and brought a gift. We ended up receiving a complimentary menu item, which was embarrassing. The curry made by the master over three days was rich in various spices and flavors, and the freshly fried horse mackerel was a luxurious addition to the meal. Welcomed the famous food reviewer PINKS. Lily. Jolie for a visit. We took a photo together and promised to visit together again next time. Once again, I couldn't resist the owner's tweet about the arrival of liver sashimi and the last serving of Tachi. The food here is truly devilishly delicious. Someone once said that every dish here is delicious, and I couldn't agree more.

Do you choose ○○? Or do you choose ××? Well, I left it to the expert, Manbou-san, with a light-hearted attitude like "It's fine with ○○, you know." I didn't do any serious preparation, but as I read a certain blog on the tram to the restaurant, my back started to stiffen with horror. I underestimated the situation and felt embarrassed, realizing that I might be thrown into a back alley if I made a mistake. The intense rejection and tension made me shiver. The summer-red hand towel alone caused the locals to increase their heartbeats. I was a bit nervous, but I thought that there was no way Manbou-san would provide average dishes, so I approached the meal with confidence. However, as I read through the menu, my back froze even more. The dishes seemed well-prepared, unlike the intimidating exterior and rumors surrounding the place. The charming proprietress handed me a photo of the head chef, Nakamura Shidou, and the atmosphere changed. The Uni arrived just in time when my carbs were running low, and it was a delightful surprise. The Uni was so delicious that it enhanced the flavors of all the other ingredients on the plate. It was like a miracle fruit from the sea that made everything taste better. The experience was unforgettable, and I couldn't help but associate Sapporo with this restaurant. The sushi chef offered me some Uni, and then the noodles arrived. The transition from one dish to the next was seamless, just like the structure of a good story. The yellow dipping ramen with tempura egg was a perfect balance of flavors and textures. It was a true masterpiece. The homemade noodles were a secret recipe, and the tempura egg was the perfect addition. The whole experience was like a work of art, with each dish complementing the next. The opening day of the restaurant was packed, as expected. The owners were passionate fans of Sapporo Jiro, and their dedication was evident in the food. The couple's enthusiasm and knowledge of the food scene in Sapporo was impressive. The intense passion and dedication of the owners left me speechless. The next morning, my first stop was another Jiro-style ramen shop, and that moment marked the beginning of a new culinary adventure. The proprietress knew me as the customer who always orders "that much." Will she be kind to me next time as well, even if she has to stick a skewer between my fingers and smile?

Many times, when revisiting a restaurant, just like how everyone has their favorite taste, there are good and bad emotions that people experience. This applies not only to taste but also to the human qualities of the chef, the consideration for customers, the hospitality of the hostess, the atmosphere and situation of the restaurant, and more. For me, when visiting a restaurant for the first time, I prioritize the taste of the food itself before considering other factors. Over the years, I have become a regular at many restaurants, but initially, my experiences were not always pleasant! Back in 2008 when I started, the popularity of websites like "Tabelog" (a popular restaurant review website) was not as high, and taking photos of food with a camera was not common. I faced rejection multiple times from restaurants, but I persisted and eventually gained entry to some of them. It is normal for restaurants to treat customers with respect and cater to their needs, so being asked, "Why do you want to eat at our restaurant?" can be off-putting. When entering a restaurant, customers expect to be treated well and served delicious food. However, if a restaurant lies about not having availability when it is clearly empty, it can lead to negative reviews. It is understandable to feel frustrated in such situations. It is challenging to enjoy the food served by a restaurant that does not treat customers well. In the case of "Horikome," the reviews are divided into two categories. While negative reviews can impact a restaurant's reputation, it is essential to understand the concept and values of the restaurant. Horikome seems to cater to customers who appreciate good food and drinks, rather than having connections with the staff. The restaurant's clear concept is to provide the best possible food to customers who understand and appreciate their offerings. In today's era of abundance, anyone can enjoy high-quality food at an affordable price. However, the traditional mindset of some restaurants may not align with current trends. In the past, there were restaurants that prioritized their own preferences over customer satisfaction. Mutual understanding between chefs and customers was crucial. For individuals like me who appreciate unique and unconventional dining experiences, negative reviews can be a source of intrigue. Knowing that only a select few appreciate the restaurant's unique flavors adds to the enjoyment of the meal. It is fascinating to see such restaurants still thriving and I hope they continue to operate with their unique approach. "If you don't like it, eat elsewhere" - this mindset only enhances the dining experience for those who appreciate the restaurant's specialty. I look forward to the continued success of such establishments that stay true to their principles.

This place is a members-only establishment, and I was finally able to go last year thanks to being introduced by an acquaintance. I go about once a month, and each time there are recommendations for seasonal dishes on the menu. There are also dishes that I tried for the first time here. In my opinion, a restaurant with delicious appetizers usually means that everything else will be delicious as well, and Horikome has elaborate and delicious appetizers every time. Everyone I bring here always says the food is delicious, so I can confidently bring guests here without worry. One dish I always order is the grilled eel and roasted seaweed. I became completely hooked on eel after trying it here, not only because the eel itself is delicious, but also because the grilling and sauce are amazing! Another favorite is the sea urchin egg. It's such a good deal that I feel like they must be cutting costs, but it's really delicious! As a sea urchin lover, I can't get enough of it! In fact, everything I eat here is delicious!

Sushi, Oden, Izakaya Horikome Theme: Horikome Shishamo (Spirinchus lanceolatus) is a fish belonging to the cucumber fish family, which is considered edible. It can only be caught in a small part of the southern coast of Hokkaido in the Pacific Ocean, making it a high-end fish. Due to a decrease in catch volume, cucumber fish or imported Capelin are often served as "Shishamo" on the table. The name "Shishamo" is derived from the Ainu language susam (susu = willow, ham = leaf). According to Ainu legend, a god took pity on the starving Ainu people and sent willow leaves into the river, which turned into Shishamo. On this day, we visited the sushi, oden, and izakaya Horikome, a place I have frequented but haven't posted much about. The menu is quite extensive, so this article will be a bit longer. We were joined by my classmate KNT, who has been to Horikome about three times. Inside the restaurant, we noticed someone familiar dining alone - it was the ramen club president, N. We decided to join him. The meal started with a delicious appetizer of salted squid and simmered burdock. The edamame was a great choice, and the squid with miso and green onions was a hit. The Shishamo sashimi was fresh and flavorful, and the Shishamo bone senbei was a unique and tasty treat. The salmon belly, grilled squid sushi, and saury sushi were all excellent choices. The highlight of the meal was the grilled saury sushi, which was perfectly cooked and seasoned. We ended the night with a variety of dishes, including grilled squid, mackerel, and hoya. The hoya kimchi was a standout, and the vegetable tempura was made fresh to order. Overall, it was a fantastic dining experience, and we look forward to returning soon.

2011・10 Revisited After a long time, I was able to revisit Hori Kome-san. This time, the alcohol was delicious and I forgot to take pictures of the food, which was regrettable. - Sapporo Classic Draft Beer I am a big fan of Sapporo Classic, a limited edition beer in Hokkaido, and I also love Hori Kome-san for serving it on draft. The Classic draft beer after a long time was too delicious, making my heart skip a beat. I can't wait to drink it again. - Chilled Highball This time, I borrowed a bottle from Mr. Bin from My Library. The chilled highball in a cold glass was also extremely delicious. I'm looking forward to enjoying the food with my own bottle next time. Thank you for the meal. 2011・4 Hori Kome Sushi, Oden, and Izakaya Today, I was brought here by the ramen master from the north, Mr. Bin. First, I had a gulp of Hokkaido-exclusive Sapporo Classic draft beer. It's always the canned Sapporo Classic for me, so having it on draft at the restaurant was the best. - Appetizers, Delicacies, Nigiri Various dishes were served as an omakase. It seems they were all Mr. Bin's favorite dishes, but they were all very delicious and had a nostalgic taste. I couldn't help but envy Mr. Bin's own bottle, so I ended up putting in one for myself. My homemade highball was surprisingly strong in alcohol content, but it was very enjoyable and delicious. The owners and hostesses at the restaurant were very friendly and kind, so I recommend this place for tourists from both Hokkaido and mainland Japan. I would love to visit again. Thank you for the meal.

I thought I was drunk after drinking, but I didn't feel tipsy at all. I called to make a reservation for a closing visit and luckily there was availability! The appetizer was dried daikon and salted squid made from the dried daikon place, both with a gentle flavor. The squid wasn't too salty and had a smooth taste. We were treated to champagne for a wedding celebration, thank you, Master! The mackerel sushi on a stick was delicious, with a slightly charred surface and soft rice. Paired with sake, it was a perfect combination. The sashimi of tsubo was dipped in liver soy sauce, and it was mild and tasty. The uni tamago was mouth-watering and delicious. The sanma sashimi was also delightful. The shime saba with green onions was a unique and tasty dish. We enjoyed various types of sake, each with its own unique flavor profile. The bone senbei made from sanma was a fun and tasty snack. The soy ara soup was simple yet flavorful, a perfect way to end the meal. Thank you, Master, for a wonderful dining experience!

I had been interested in this restaurant for a while but couldn't visit until the other day. I arrived at 6:30, the opening time, but the shutter was closed... I could hear voices from inside the restaurant though. I ended up calling the restaurant, and the landlady answered. She said that usually a recommendation from a regular customer is needed to enter. However, she allowed me to come in this time. She mentioned that they don't do any advertising and are quite concerned about online reviews. She explained various points to be aware of, such as delays in serving food when it gets busy. Since I don't mind waiting if I know in advance, I agreed and entered. The restaurant mainly has a counter and is run by the owner and the landlady. I ordered a shochu on the rocks and some sashimi of a certain type of clam called "tsubu" and cream cheese marinated in miso. The tsubu sashimi came with a sauce that tasted like soy sauce mixed with the clam's liver. It was a rich flavor I had never experienced before. Normally, the clam's liver is grilled, but this restaurant uses it raw. Whether the liver can be used raw or not depends on the individual clam, and you won't know until you try. I was lucky to be able to try it. The cream cheese miso marinated dish was also delicious, with a refined taste that didn't smell like sake lees. This went well with the shochu. They offer not only common sweet potato shochu but also quite rare brands, making it enjoyable to choose. The landlady seems to enjoy talking, and even though I'm not good at talking, she kindly engaged in conversation, making my time there very enjoyable. As for the rating... I only had about an hour due to my flight time, so I only tried the tsubu sashimi and cream cheese miso dish. It's difficult to rate based on just these two dishes, but both had very gentle flavors, making me want to try other dishes on the menu. Unfortunately, I didn't have time to try the oden ramen that I was looking forward to, so I definitely want to revisit and enjoy more dishes next time. Therefore, I rated it 3.5 this time, but I think there is a possibility for it to go higher next time.

It doesn't seem like the kind of place where you just casually go for cheap and delicious izakaya food. However, the restaurant has a strong commitment to quality and confidence in their dishes, which was evident when I actually tried them. The classic atmosphere centered around the counter is also quite nice. When it's not too crowded, you can even strike up a conversation with other customers or the staff over small things. I would recommend this place to those who love Japanese cuisine. Of course, they also offer a variety of nigiri sushi. The restaurant is run by a husband and wife, but when it gets busy, the cooking can take some time, so it's best to go when you have some extra time. Keep in mind that reservations are required. Unfortunately, I forgot to take a picture of the food (oops). Please refer to other reviews and blog posts for more details. For dessert, as a ramen lover, I tried the oden ramen. Oh, and I heard their plum wine is a specialty, but that will have to wait until next time.